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  2. Intermediate moisture food - Wikipedia

    en.wikipedia.org/wiki/Intermediate_moisture_food

    It is made from the hindquarter of beef cattle. Pastirma is a type of intermediate moisture food and can be stored for several months in humid climates. The meat is salted and dried to reduce water activity and increase microbial safety. Additionally, nitrites are added for preservation.

  3. List of cooking techniques - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_techniques

    See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...

  4. Outline of food preparation - Wikipedia

    en.wikipedia.org/wiki/Outline_of_food_preparation

    Barbecuing – method of cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal. Roasting, medieval illuminated manuscript (Tacuina sanitatis casanatensis 14th century) Cooking with charcoal on a barbecue grill

  5. Curing (food preservation) - Wikipedia

    en.wikipedia.org/wiki/Curing_(food_preservation)

    A trade in salt meat occurred across ancient Europe. In Polybius's time (c. 200 – c.118 BCE), [44] the Gauls exported salt pork each year to Rome in large quantities, where it was sold in different cuts: rear cuts, middle cuts, hams, and sausages. This meat, after having been salted with the greatest care, was sometimes smoked.

  6. Will Lemon Juice Cook Meat and Seafood? - AOL

    www.aol.com/lifestyle/food-will-lemon-juice-cook...

    Acids like lemon juice, lime juice and vinegar break down raw meat, allowing the marinade's oil and spices to deeply penetrate and infuse the meat with flavor and moisture.

  7. Carryover cooking - Wikipedia

    en.wikipedia.org/wiki/Carryover_cooking

    Resting, when used as a synonym for carryover cooking, also refers to the process of allowing the liquids in meats to redistribute through the food over a 5- to 20-minute period. This allows for a more flavorful and juicy finished product, in contrast to immediately cutting meat and allowing the still mobile juices to be lost from the meat ...

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